Indian Cauliflower Tray Bake
This Indian cauliflower vegetable tray bake is packed with flavour, delivering a satisfying spicy and lemony taste to the roasted vegetables.
- 1 large cauliflower head (cut into medium sized florets)
- 1x canned chickpeas (drained and rinsed)
- 8-12 shallots (peeled and halved)
- 1/2 lemon (cut into wedges)
- 1 tsp garlic powder
- 1 tsp paprika powder
- 1 tsp sea salt flakes
- 3-4 tbsp olive oil
- 1 tbsp chopped coriander leaves
Preheat the oven to 200°C/180°C fan/Gas Mark 6.
Onto a parchment lined baking tray, lay the cauliflower florets, chickpeas, shallots and wedges of lemon.
Sprinkle garlic powder, paprika powder, sea salt flakes and 3-4 tbsp olive oil and coat the vegetables evenly in the seasoning.
Spread them across the baking tray so none of the vegetables are laying on top of one another.
Roast the vegetables in the oven for 35-40 minutes or until the vegetables are completely tender and have caramelised.
Remove from the oven and sprinkle a handful of chopped coriander leaves.
Calories: 222kcal (11%) Carbohydrates: 17g (6%) Protein: 8g (16%) Fat: 13g (20%) Saturated Fat: 2g (13%) Sodium: 67mg (3%) Potassium: 679mg (19%) Fiber: 8g (33%) Sugar: 4g (4%) Vitamin C: 75mg (91%) Calcium: 3mg Iron: 4mg (22%)